Determination of Nutritional and Antioxidant Properties of Dialium guineense Willd Seeds

Dialium guineense is a fruit species whose pulp is very appreciated by the Ivorian population. Seed of the fruit is almost unitized. Hence the objective of this study was to evaluate the nutritional and antioxidant properties of Dialium guineense seeds with a view to their valorization in the food and dietetic field. Seeds were soaked in water then dried at 60 °C for 24 hours. They were split into two batches, one batch was roasted at 150°C for 15 min then crushed. Flours obtained were used to determine the nutritional and antioxidant properties. Results of the nutritional properties showed that the contents of the dried and roasted grains were: proteins (21.37±0.55 and 18.37±0.17%), ash (5.40±0.14 and 5.65±0.04%), fibers (9.08±0.09 and 11.27±0.15%), Ca (836.25±0.15%), 5.17 and 874.33±8.09 mg/100 g), Mg (685.22±6.27 and 701.55±9.54 mg/100 g) and Fe (15.33±1.02 and 18.27±1.35 mg/100 g). Results of the nutritional properties, seeds of Dialium guineense contain significant contents of polyphenols (535.20 and 202.69 mg/100 g), tannins (202.69 and 161.64 mg/100 g) and flavonoids (12.36 and 8.27 mg/100 g) with DPPH radical inhibition percentages of 55.36 and 42.65% respectively for dried and roasted beans. This study allows us to say that Dialium guineense seeds could be used in the food and dietetic fields.